Ingredients

2 large handfuls curly kale, leaves only, roughly chopped
2 tbsp olive oil
4 small Dover soles, skinned and trimmed but left whole
3 tbsp plain flour, generously seasoned with salt and black pepper
1 large knob butter
3 tbsp flaked almonds
1 pink grapefruit, segments and juice only
1 tbsp small capers
1 tbsp finely chopped tarragon 

Method

• In a saucepan of boiling salted water, blanch the curly kale for 3 minutes, then drain and set aside.

• Heat the oil in a large frying pan over a medium heat.

• Toss the sole in the seasoned flour, coating well. Shake off any excess then lay the fish in the pan, skin-side down, and cook without moving the fish for 2 minutes, or until lightly golden brown.

• Turn the fish over and cook the other side for a further 1-2 minutes until golden. Remove the fish from the pan to a warm serving plate.

• Add the butter to the pan and heat until it turns a nutty, brown colour. Add the almonds, grapefuit segments and juice, capers and tarragon. Swirl the pan for 1 minute until everything is heated through and the butter is bubbling, then pour over the fish.

• Tip the blanched kale into the same pan used to cook the fish, toss to heat through and coat with any residual cooking juices. Serve alongside the Dover sole.